Shows
In the Kitchen
Recipe courtesy of Rachael Ray
Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
Share This Recipe
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
Ingredients
Directions
- Preheat oven to 425 degrees F.
- Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
- Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
- Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
- Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
- Serve chicken with green beans and potatoes alongside.
Looking for Something Else?
Classes You May Also Like
Elena Besser
Tempura-Fried Green Beans and Shrimp
31m
Intermediate
CLASS
22m
Easy
CLASS
Rachael Ray
How to Spatchcock a Chicken for Even Roasting
9m
Easy
CLASS
32m
Easy
CLASS
Take a Class on
Food Network Kitchen
Geoffrey Zakarian
Broccoli with Warm Blue Cheese Sauce
8m
Easy
CLASS
Jonathan Waxman
Rib-Eye with Blue Cheese Dressing
11m
Intermediate
CLASS
Valerie Bertinelli
Green Bean Oven Fries
25m
Easy
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
